Asian Black-eyed Peas with Turnip Greens

Here is a variation on a southern classic of black eyes with turnip greens. 

This recipe requires a bit more cooking time than the other recipes I have posted, but it's definitely worth it.

Prep Time: 5-10 minutes

Cook Time: 30-35 minutes

Asian Black-eyed Peas with Turnip Greens on Jasmine Rice

2 cups of frozen black eyed peas

1 cup of Jasmine rice

1-2 TB of Extra Virgin Olive Oil (EVOO)

3 cloves of garlic, minced

2 cups of frozen turnip greens w/ turnips

2-3 TB of Tamari

1 package of Konnyaku* (Japanese yam, can be found in Asian markets), cubed

Place beans in a pot and cover with water. Bring the water to a boil, then lower heat to a simmer and cover. Allow to cook for 30 minutes or until beans are tender.

Pour 1 cup of Jasmine rice into a pot and cover with 1 1/2 cups of water. Cover pot, and place over medium heat, and cook for 20 minutes or until there is no water left in the pot.

In a skillet, heat 1 TB of EVOO. Stir in the minced garlic, and allow to simmer for 1 minute. Place the cubed konnyaku into the skillet and lightly brown. This is just to add some color and flavor to the konnyaku. Add the frozen turnip greens and cook until tender. If the greens begin to stick to the skillet, add the extra TB of EVOO. Next, add the tamari, and continue to stir the dish, ensuring the tamari is evenly distributed. If you want to add more tamari for taste, feel free. Continue to simmer for 2-3 minutes, being sure to keep stirring. 

To plate, place 1/2 cup of Jasmine rice. Top with green mix then the black eyes beans. Sprinkle tamari on top of dish, if you desire, and enjoy!    

*

Picture of Japanese Konnyaku